Sherbet And Melon Recipes

Steps:

• Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl; stir to coat evenly. Cover the bowl with plastic wrap and refrigerator for 30 minutes.
• Blend the mixture in a blender until smooth; return to the bowl.
• Pour the cold water into a saucepan. Sprinkle the gelatin over the cold water; let stand 1 minutes. Place the saucepan over low heat; cook for 2 minutes. Stir the gelatin mixture into the blended watermelon mixture. Add the heavy cream; beat with an electric hand mixer at medium speed until the mixture is fluffy.
• Transfer the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Steps:

• Cut melon lengthwise in half; remove seeds. Cut melon into 1/4-inch slices; cut away rind. Cut slices in half.
• For each serving, arrange 5 half-slices melon in fan shape on serving plate. Place 1 scoop sherbet at base of slices. Sprinkle with 1/4 cup raspberries. Drizzle with 1 tablespoon liqueur.

Steps:

• Cut honeydew in half and remove seeds.
• Cut into slices and remove fruit from the skin.
• Transfer melon pieces to a parchment paper-lined baking sheet and freeze until hardened.
• Add the frozen melon and honey to a food processor and combine until evenly mixed.
• Transfer to a loaf pan and transfer to freezer until completely frozen.
• Enjoy!

Steps:

• Place the melon in the bowl of a food processor and process until smooth. Add the lemon juice, vodka, and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour.
• Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer's directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.

Steps:

• Line a 1-1/2-qt. round metal bowl with plastic wrap. Press a thin layer of lime sherbet against the bottom and sides of bowl. Freeze, uncovered, until firm. Spread a thin layer of pineapple sherbet evenly over the lime sherbet layer. Freeze until firm. Pack raspberry sherbet into center of sherbet-lined bowl. Smooth the top to resemble a cut watermelon. Cover and freeze until firm, about 8 hours., Just before serving, remove bowl from the freezer and uncover. Invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges; press a few chocolate chips into the raspberry sherbet section of each wedge to resemble watermelon seeds.

Steps:

• In a large bowl, combine watermelon, sugar and lemon juice. Chill for 30 minutes; place half in a blender. Blend until smooth; pour into a large bowl. Repeat with the other half; set aside. , In a saucepan, cook and stir gelatin and water over low heat until gelatin dissolves. Add to watermelon mixture; mix well. Stir in the milk until well blended., Freeze in an ice cream freezer according to the manufacturer's directions. Serve immediately or freeze and allow to thaw about 20 minutes before serving.

Steps:

• In a blender, combine the watermelon, ice, sherbet and lime juice; cover and process for 30 seconds or until smooth. Stir if necessary. Pour into chilled glasses; sprinkle with chocolate chips. Serve immediately.